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Creamsicle Crème Brulée with Mango Sticky Rice and Matcha Pearls

Break through a glasslike crackly torched almond flour and sugar top to dive into a creamy yet dairy-free creamsicle crème brulée, studded with almond-mango sticky rice and matcha “pearls” made from almond milk.
Almonds
Ingredients
Mango Stick Rice
  • 145 g Water
  • 70 g Short Grain Thai (Glutinous) Rice
  • 42 g Unsweetened Almond Milk
  • 5 g Unsalted, Unsweetened Almond Butter
  • 15 g Sugar
  • 0.5 g Salt
  • 30 g Fresh Mango, Small Dice
Match Pearls
  • 10 g Ceremonial Grade Matcha Powder
  • 165 g Filtered Tap Water
  • 260 g Unsweetened Barista Blend Almond Milk
  • 55 g Sugar
  • 3 g TICA-algin® 400 Powder
  • 270 g Water
  • 30 g Food Grade Calcium Sulfate
Almond Sugar Topping
  • 625 g Granulated Sugar
  • 125 g Blanched, Fine Almond Flour
Creamsicle Crème Brulee Base
  • 1000 g Unsweetened Almond Milk
  • 6.5 g Kosher Salt
  • 200 g Orange Juice Concentrate
  • 10 g Vanilla Extract
  • 10 g Orange Zest, Finely Grated
  • 55 g Unsweetened, Unsalted Almond Butter
  • 1.7 g Edlong Cream Flavor (optional)
  • 320 g Egg Yolk
  • 155 g Granulated Sugar
Assembly
  • 1 recipe Mango Sticky Rice
  • 1 recipe Matcha Pearls
  • 1 recipe Creamsicle Crème Brulee Base
  • 1 recipe Almond-Sugar Topping
  • 50 1 ½-ounce heat proof ramekins
Preparation
Mango Sticky Rice
  1. Combine water and rice in a bowl and wrap. Refrigerate overnight.
  2. Drain water from rice and transfer to a steamer lined with cheesecloth. Place over a boiling pot of water with a lid and steam until rice is soft with no crunch, about 20-30 minutes.
  3. Transfer cooked rice to a bowl.
  4. In a separate bowl, whisk almond milk, almond butter, sugar, and salt together in a medium saucepan. Bring to a simmer, whisking constantly.
  5. Pour almond milk mixture over rice. Cover until rice has absorbed liquid, at least 30 minutes.
  6. Fold in mango cubes.
  7. Transfer rice to a sheet pan lined with parchment paper and spread into a 1/4-thin layer. Wrap, label and chill until ready to put into crème brulee.
Match Pearls
  1. Sift matcha into a small bowl. Bring filtered water to 160ºF. Whisk into matcha to make a paste.
  2. Add barista almond milk immediately. Whisk until well blended.
  3. Transfer half of mixture into a small opaque container, seal and refrigerate. Note: This liquid will be used to store the boba prior to placing into crème brulee.
  4. Mix sugar and gum together in a small bowl.
  5. While whisking remaining matcha mixture, add sugar-gum mixture and whisk until homogenous, about 30 seconds.
  6. Transfer mixture to a squeeze bottle and cap tightly. Wrap bottle with foil or tape to prevent light exposure. Place in refrigerator until the consistency of honey, about 30 minutes.
  7. Prepare a calcium bath in a separate container by mixing water and calcium sulfate.
  8. Pipe droplets of matcha-gum solution into calcium sulfate bath. Allow pearls to gel 30 seconds, then drain and transfer to reserved chilled matcha until ready to use.
Almond Sugar Topping
  1. Mix flour and sugar. Transfer to am airtight container. Seal, label and store at room temperature until ready to use.
Creamsicle Crème Brulee Base
  1. Place almond milk, salt, orange juice concentrate, vanilla, orange zest, almond butter and cream flavor (if using) into a pot. Bring to a boil over medium heat and immediately remove from heat.
  2. Beat together egg yolks and sugar until light and fluffy, about 3 minutes. Temper in a quarter of almond milk mixture, and then pour egg-almond mixture pack into pot.
  3. Heat mixture over medium high heat until mixture reaches 155ºF, about 5 minutes. Mixture should be thick enough to coat a spoon.
  4. Strain through cheesecloth into large heat-proof container. Wrap and chill until ready to use.
Assembly
  1. Preheat oven to 300ºF. Fill a hotel pan with 1-inch depth of boiling water.
  2. Place 3 squares sticky rice (about 4-5 g total) and 5 matcha pearls into each 1.5 oz aluminum baking vessel. Top with 30 g crème brulee base.
  3. Gently place cooking vessels into hotel pan, ensuring the water extends 2/3 or more of the height of the cooking vessels.
  4. Bake until each custard’s center is set, about 20-25 minutes. Remove cooked custard from water bath and cool to room temperature.
  5. Wrap, label and refrigerate until cold (about 2 hours) or up to three days.
  6. At service, sprinkle 10 g sugar-almond flour mixture onto each baked custard and torch until sugar melts and turns dark brown. Let cool 1 minute and serve.
Did you know?

In addition to almonds being a delicious ingredient in our recipes they’re also heart healthy, gut healthy, and full of vitamins and nutrients - explore Health & Nutrition to learn more. Not only that, almond farmers are dedicated to sustainability - find out how they’re Growing Good.